Recipe submitted by Keith Albury
Ingredients:
3 lrg sweet potaotes, peeled and cut into 1/2 inch cubes
4 Tblspns vegetable oil
2 tspns salt
1/2 tspn pepper
1/2 tspn powdered ginger
2 cups coarsely chopped pecans
1 lb prewashed baby spinach
1 1/3 cups dried cranberries
5 oz goat chees crumbles
Maple-Mustard Vinaigrette:
1 Tblspn maple syrup
2 Tblspn red wine vinegar
2 tspn Dijon mustard
Salt and Pepper to taste
1/2 cup vegetable oil
Directions:
Up to 3 days ahead: prepare vinaigrette. Mix maple syrup, vinegar, mustard, salt and pepper in bowl. When salt is dissolved, stir in oil. Do not overmix. Refrigerate.
One day ahead: peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and ginger. Divide potatoes between two foil-lines 9x13 roasting pans. (Do not crowd, or potatoes won't roast properly.) Roast at 450 degrees F for 15 minutes, stir then roast an additional 10-16 minutes until they begin to turn golden. Leave in pans and let cool to room temperature. Refrigerate overnight in sealed plastic container. Coarsley chop pecans and toast in skillet on medium heat until loghtly browned, about 7 minutes. Cool and set aside at room temperature until you're ready to assemble salad.
On the day of the meal: 30 minutes before serving, reheat sweet potato cubes in a 350 degree F oven for about 15 minutes. Cool slightly. Put spimach in a large salad bowl. Layer sweet potato cubes on top. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat cheese. Serve dressing on the side.
From St. Pete Times which attributes Yankee Magazine, November 2002.
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